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Organic chicken from Bosarp with parsley root

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Organic chicken from Bosarp with parsley root, parsley cream and fresh hazelnuts
: 
: Main
: 10
 

This recipe was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 8 parsley roots
  • 4dl (1¾ cups) chicken broth
  • 6dl (2½ cups) apple juice
  • 6dl (2½ cups) dark chicken stock
  • 4 tablespoons Dijon mustard
  • 200g (7 oz) parsley leaves
  • 200g (7 oz) spinach
  • 4dl (1¾ cups) ice cold olive oil
  • 2 chickens from the farm Bosarps
  • apple cider vinegar
  • 200g (7 oz) spring tricholoma
  • 100g (3½ oz) hazelnuts
  • 2 lemons
  • butter for frying
  • hazelnut oil
  • salt and black pepper

Instructions
Parsley root:
  1. Boil chicken broth with some butter and season with lemon, salt and pepper.
  2. Peel the parsley root and put in a vacuum bag, pour over the broth and hard vacuum.
  3. Cook in oven with steam at 80°C/175°F until soft, alternatively, add parsley root in a saucepan and beat over the broth and cook on the stove.
Parsley cream:
  1. Mix mustard, parsley and spinach to a smooth cream. Assemble with olive oil in batches.
Chicken:
  1. Cut up the chicken thighs and breasts.
  2. Bake chicken breasts brushed with butter in oven in aluminum foil at 80°C/175°F to an internal temperature of 60°C/140°F.
  3. Fry the chicken in some butter, then add the apple juice and brown chicken stock. Cover with aluminum foil and braise in the oven at 120°C/250°F to an internal temperature at 70°C/160°F. Pull off the skin and remove the meat.
Serving:
  1. Bring the broth to the boil and season with cider vinegar, salt and pepper. Add the chicken meat into the sauce.
  2. Fry the spring tricholoma in a hot skillet and add the hazelnuts at the end. Fry the parsley root in hazelnut oil.
  3. Salt and pepper the chicken breasts and fry golden in butter. Cut slices lengthwise and serve with fried parsley root, mushrooms, hazelnuts and chicken thigh. Top with parsley.

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The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932.

You can find more information on the organic chicken from Bosarp here.

 

Swedish recipes

November 12, 2011

Autumn ragout

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Autumn ragout with parsley, onion, porcini and plum sauce with herbs.
: 
: Main
: 10
 

Ingredients
Ragout:
  • 1kg (2,2 lbs) prime rib, split in two and tied with twine
  • 30g (1 oz) butter
  • 3 shallots, peeled
  • 200g (7 oz) mixed mushrooms, coarsely sliced
  • 1 carrot, peeled and split
  • 1 parsley root, peeled and split
  • celeriac, peeled and split
  • clove of garlic, split
  • salt and pepper
  • 3 tablespoons tomato paste
  • 1 liter (4 cups) veal stock
  • 1 bouquet garni (leek, thyme, bay leaf, parsley)
  • 3 tablespoons plum alt blackcurrant jelly
Vegetables:
  • 500g (1 lb) porcini, “hats”
  • 5dl (2½ cups) canola oil
  • 2 bay leaves
  • 5 cloves garlic, trimmed and crushed
  • 20g (¾ oz) parsley, roughly chopped
Plum sauce:
  • 30 parsley root (small), peeled
  • 50g (1¾ oz) butter
  • 2 shallots, finely chopped
  • 10 plums, fresh, cut into wedges
  • thyme, rosemary, lovage, marjoram, oregano, chopped
  • salt and pepper

Instructions
Ragout:
  1. Brown the meat in the butter until it gets an even browning, season with salt and pepper. Add the vegetables and fry for a couple of more minutes.
  2. Stir in tomato paste and roast it with the ingredients, turn in the veal stock and add the bouquet garni. Simmer in oven or on stove for about 2 ½ hours.
  3. Strain the stock and pick the meat free from the over-boiled vegetables and spices.
  4. Boil the stock and season with plum jelly and salt and pepper; thicken possibly the sauce with flour.
  5. Cut the meat into serving slices, pour on the sauce and serve with vegetables.
Vegetables:
  1. Place all ingredients in a baking tray.
  2. Bake in oven 150°C/300°F about 30 minutes until the porcini are crisp. Lift up the porcini and let it drain.
Plum sauce:
  1. Brown the parsley root in the butter on medium heat, add shallots and sauté another few minutes. Mix in the plums and herbs.

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Swedish recipes

October 16, 2011